Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce. While staying fairly true to tradition, this version leans into the quality that, in our humble opinion, unites all the best chicken piccata recipes: an ample amount of sauce, ideal for spooning over starchy sides like mashed potatoes, rice, or pasta. Built in the same pan where you cook the chicken cutlets, the sauce features an aromatic base of sliced garlic and briny capers, with a few glugs of flavorful chicken broth, a bit of buttery richness melted in, and a squirt of lemon juice to finish (adding the lemon juice at the end keeps it bright). Don’t forget the parsley garnish to add color and extra freshness.
File this piccata with your favorite chicken recipes—the quick cook time, a little more than half an hour, makes it a perfect weeknight dinner that you’ll likely return to again and again. And if you have leftovers, there’s nothing to fear as it reheats very well the next day.